Gluten-free roasted butternut squash soup with pesto croutes

Spicy roasted butternut squash soup, topped with delicious pesto-infused croutes for added crunch.

Serves: 4


2 Newburn Bakehouse Seeded Baguettes
1 medium butternut squash, peeled, deseeded and diced
3tsp olive oil
2 cloves garlic, peeled and halved
1 small leek, washed and sliced
1 stick of celery, washed and sliced
1 small potato, peeled and diced
Pinch of chilli powder
Pinch of ground nutmeg
1 gluten free vegetable stock cube
1.2 litres boiling water
Black pepper
1 tbs shaved parmesan or pecorino cheese
2tbs fresh basil pesto


Preheat the oven to 190°C/170°C fan/Gas 5

Place the diced squash on a non-stick baking tray with the halved garlic cloves. Drizzle over one teaspoon of the oil and toss gently to coat. Place the tray in the oven and roast for about 15 minutes until the squash is just tender and starting to caramelise

Meanwhile heat the remaining oil in a large saucepan over medium low heat. Add the leeks, celery and potato and fry very gently without browning for about 5 minutes

Make up the stock and add to the pan with the chilli powder, nutmeg, and the roasted squash and garlic.

Bring to a boil then turn down to a gentle simmer for about 30 minutes

Check that the potatoes are completely soft then use a stick blender in the pan to blend until completely smooth. Add a little more hot water if necessary. Season with plenty of black pepper and a little salt if desired and cover with the lid to keep warm

To make the croutes, slice the baguettes diagonally and toast both sides lightly under the grill. Sprinkle with the parmesan and place back under the grill for one minute until melted. Top each croute with a little pesto. Serve the soup with the croutes on the side – ideal for dunking.

Thanks to Newburn Bakehouse by Warburton’s
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